Wild garlic (Allium ursinum) is becoming increasingly popular in the garden kitchen. A delicious pesto, delicious wild garlic butter or a tasty quark - wild garlic can be prepared in many different ways and is also he althy. But only if you actually pick wild garlic and process it.
Wild garlic grows wild in nature and has two doubles. On the one hand the lily of the valley and on the other hand the autumn crocus. While lily of the valley leaves you scared, eating autumn crocus can be deadly because it contains the poisonous colchicine. Great care must be taken when collecting. In the video, survival expert Reni Rossmann explains the characteristics of wild garlic and how it differs from other plants. If you follow these tips carefully, then nothing stands in the way of enjoyment.
Did you know?
Wild garlic is at least as he althy as its relative, garlic. With just one big difference: there is no body odor with wild garlic. That's why its popularity has increased significantly in recent years.
Wild garlic contains many important nutrients. At the top of the list are vitamin C, essential oils, magnesium and iron. Particularly noteworthy is its healing effect on digestive problems, since consumption reduces flatulence and relieves cramping pain. Wild garlic is also said to have an appetite-stimulating and cholesterol-lowering effect. Wild garlic is not only tasty, it is also he althy - but only if you have picked the right one.